Lasagna Soup

Ingredients

• Italian sausage

  Pork, raw

  14 oz or 397g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 clove or 6g

• Chicken broth or bouillon soup

  Dry, prepared with water

  3 cup 8 fl oz or 723g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Marinara Sauce

  Kirkland Signature

  2 cup or 500g

• Bay leaf

  Spices

  2g

• Lasagna Noodles

  Great Value

  6 oz or 170g

• Mozzarella cheese

  Part skim milk

  ⅜ cup, shredded or 42g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Grated, 100% Real, Parmesan

  Kraft

  15g

• Basil

  Spices, dried

  4 tbsp, ground or 18g

• Unflavored Whey Protein Powder

  2 scoop or 66g

Directions

1. Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Mix protein powder with the water. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes. Read more at http://www.skinnytaste.com/lasagna-soup/#mImPA8IvbvTeIDyM.99
2. In a medium bowl combine the ricotta, parmesan and set aside. Add the broken pasta and cook uncovered according to package directions.